Make Ahead Gravy

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Make this gravy a couple of days in advance and it can be frozen or refrigerated. It saves you time messing about on the big day.

Serves 6
1 tbsp vegetable oil * 3 carrots, peeled and roughly chopped * 1 onion, cut into wedges * 5 chicken wings * 250ml (8 floz) glass white wine or water * 1 tbsp cornflour * 2 litres (3½ pints) chicken stock using 2 cubes * salt & freshly ground black pepper

Pre-heat the oven to 200°C/180°C/Gas 6. Mix the oil, carrots, onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft. Put the roasting tin on the hob over a medium heat. Add the white wine (or water). De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat.

Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes.

Strain the gravy through a fine sieve into a microwavable container, pushing through as much of the chicken and vegetables as you can. Season, to taste, with salt and pepper. Leave to cool, cover and leave in the fridge until ready to serve. Simply heat it back up again.

Make Ahead Gravy

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